|4 to 5 lb. (2.5kg)||blade roast|
|salt and pepper|
|3 Tbsp||grapeseed oil|
|2||large sweet onions, peeled and thinly sliced|
|1||garlic head, peeled and lightly crushed|
|10 g (0.35oz) pkg||dried porcini mushrooms|
|1 cup||balsamic vinegar|
|28 oz. (796ml)||can plum tomatoes|
|1/4 cup||chopped parsley or basil|
|shaved Parmesan cheese and polenta to accompany|
Preheat oven to 300 F.
Cut blade roast into 4 pieces and season lightly with salt and pepper.
Heat oil in a large enamelled cast iron French oven over medium-high heat.
Brown beef, two pieces at a time, not turning until deep golden brown. Flip and brown the other side. Repeat with the two other pieces. Remove the beef to a plate.
Drain excess fat from the pan.
Add onions, thyme, garlic and dried mushrooms. Reduce heat to low and cook until onions are soft.
Place beef on top of the onion mixture, pressing down slightly.
Add vinegar and tomatoes and bring to a simmer.
Cover the French oven with foil. Place lid on top and place in oven for about 2 hours.
Remove from oven and season with salt and pepper to taste. Remove thyme sprigs. Add parsley or basil.
Serve over pasta or polenta, accompanied by Parmesan cheese.